Maple Sriracha Cauliflower

Preheat the oven to 450°F. Wash the cauliflower and chop into medium-sized pieces. Scrub the sweet potatoes and chop, with skins on, into medium-sized pieces. Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil. Roast for 15-20 minutes, tossing occasionally.

Meanwhile, in a medium saucepan, whisk together the coconut aminos, maple syrup, and sriracha. In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture. Bring the mixture to a boil and then reduce the heat to low and simmer until the cauliflower and sweet potatoes are roasted and soft.

Remove the cauliflower and sweet potatoes from the oven and turn the oven to broil. Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently and watching carefully to prevent burning. Remove from oven and serve with lime juice drizzled over top and garnished with microgreens, sesame seeds, and red pepper flakes (if desired).